Pandan Rye Bread

Pandan Rye Bread 斑兰黑麦吐司

A simple loaf of regular bread that uses the straight dough method. Great for bread machine too!
Course Bread, Breakfast
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings 1 x 450g loaf pan


Bread Loaf

  • 50 g pandan leaves + 100g water
  • 170 g bread flour
  • 30 g dark rye flour or fine wholemeal/plain/cake flour
  • 24 g sugar
  • 1 tsp salt
  • 3/4 tsp instant dry yeast
  • 14 g unsalted butter


  • Dessicated coconut


  • Milk or egg wash


  • Cut the pandan leaves into smaller pieces and place into food processor. Add in water and blend. Extract out the pandan juice and weigh out 198g of juice. If not enough, top with some fresh milk.
  • Place all ingredients in bread pan; yeast into yeast compartment, start bread dough cycle. I am using Panasonic SD-P104, Mode 9, Bread Dough. It takes about 1 hour from kneading to first proof (I waited 15 mins further after proofing is done).
  • After first proof is completed, divide dough into 2 portions. Roll the dough into balls, cover with cling wrap or clean damp towel, and let rest for 10 mins.
  • Press out air using your rolling pin. Roll each dough into rectangular sheet, and swiss roll it up. Place into bread tin and proof for 60-90 mins, or until it's 90% full.
  • Preheat oven to 180C. Brush the top of the bread dough lightly with milk wash. Sprinkle dessicated coconut and using your finger tips, press it onto the dough gently, to secure the toppings.
  • Bake in preheated oven 180C for about 30-35 mins. Let cool completely before storing in air-tight container.


I've used some milk to glaze the top so that the dessicated coconut can stick better; you can also use egg wash or leave it without any glaze.
Total time taken includes proofing time.